Vegetable Lasagna

Cooking Matters
Serves 8, 1/8 of lasagna per serving
A healthier version of the classic favorite!

Print Recipe View Nutrition Facts


1. Preheat oven to 350F.

2. Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete steps 39 while noodles cook.

3. Rinse spinach, mushrooms, and zucchini. Peel garlic.

4. Chop spinach. Thinly slice mushrooms. Dice zucchini into -inch pieces. Mince garlic.

5. Grate mozzarella cheese. Set aside cup grated cheese for topping lasagna.

6. In a medium bowl, add spinach, mushrooms, and zucchini. Stir in teaspoon of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.

7. Stir garlic, basil, oregano, remaining teaspoon salt, and black pepper into canned tomatoes to make a sauce. Do this directly in the can.

8. In a medium bowl, crack egg and beat with a fork. Add cottage cheese and grated mozzarella. Mix.

9. Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray. Spread cup tomato sauce on bottom of dish.

10. Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1 cups veggies, and ? cup tomato sauce. Repeat layers 2 more times, ending with 3 noodles. Cover with remaining tomato sauce. Sprinkle reserved cup grated mozzarella over top of lasagna.

11. Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.


If using no-boil lasagna noodles, skip step 2. To cut costs, use thawed frozen spinach instead of fresh spinach. Be sure to squeeze all excess water from spinach before using. Add any leftover cooked veggies to lasagna. Use 1 cup part-skim ricotta cheese in place of cottage cheese, if you like. Cut leftovers into single-size portions. Freeze up to 3 months in an airtight container. Instead of using canned tomato sauce, make your own.


1 (8-ounce) package whole wheat lasagna noodles

3 cups fresh spinach

8 ounces button mushrooms

1 large zucchini

3 cloves garlic

1 (6-ounce) block mozzarella cheese

1/2 teaspoon salt, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon ground black pepper

1 (28-ounce) can tomato sauce or crushed tomatoes, no salt added

1 large egg

1 cup low-fat cottage cheese

Non-stick cooking spray


2 medium bowls, 9-by-13-inch baking dish, box grater, can opener, colander, cutting board, fork, large pot, measuring cups, measuring spoons, sharp knife

More About Zucchini

How to Select

Larger zucchini tend to be watery and flavorless, with pulpy insides and large seeds. Smaller is better, so try to find one no larger than a regular-sized flashlight if you're buying standard green zucchini. Zucchini can be green, yellow, or white, but always look for a vibrant, rich color. Look for zucchini that still have a good chunk of the stem attached, as those ones will last longer.

How to Store

Store in a paper bag in the vegetable drawer of the refrigerator for up to one week. Don't store zucchini in plastic bags, as they trap in too much moisture and the zucchini will get slimy.

How to Prepare

Braised zucchini is terrific--cut the squash into pieces and put them in a skillet with a little olive oil, some minced garlic and about 2 to 3 tablespoons of water. Cover the pan and cook over medium heat until the zucchini is tender (about 5 minutes). Remove the lid and turn the heat up to high to evaporate the moisture and stir gently to coat the zucchini with the reduced juices